Quick Breads

Cheddar Bay Biscuits

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Out of all the breads various restaurants offer as appetizers, Red Lobster’s cheddar bay biscuits are by far my favorite. For me, they beat out Olive Garden’s bread sticks and Texas Roadhouse’s rolls. I love how tender they are, and the garlic and cheese flavor is oh so good.

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A few years back I found a copycat recipe that used Bisquick. Though the biscuits did taste yummy, I usually try to stay away from mixes with long chemical ingredient lists. I then discovered this recipe from my favorite food blogger, Brown Eyed Baker, and never looked back. I’ve made these biscuits dozens of times, and they always turn out great. They’re slightly different than Red Lobster’s version, but I honestly like them more. They retain the same tender texture, but unlike Red Lobster’s biscuits, the bottom develops a nice crunch that only adds to their deliciousness.

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Recipe

Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. granulated sugar
¾ tsp. salt
½ tsp. garlic powder
¼ tsp. cayenne pepper
1 cup (4 oz.) sharp cheddar cheese, shredded
1 cup buttermilk
½ cup unsalted butter, melted and cooled for 5 minutes

For the Topping:
2 Tbsp. unsalted butter, melted
½ tsp. garlic powder
1 tsp. minced fresh parsley (or ¼ tsp. dried)

Directions:

1. Preheat oven to 475º F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Stir in cheddar cheese; set aside.

3. In a medium bowl, stir together buttermilk and melted butter until  butter forms small clumps. Add to flour mixture and stir with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop dough onto prepared baking sheet, leaving an inch and a half between biscuits.

5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, combine topping ingredients. Remove biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving.

Yield: About 10 Biscuits

(Recipe from Brown Eyed Baker)

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